Preparation

15 mins
Prep Time
20 mins
Cook Time

15 mins Prep Time

20 mins Cook Time

Cut the chicken breasts into chunky strips, you should have around 10-15 pieces in total. Place in a food-safe bag along with the flour, Garlic Granules, 2 tbs of the Chinese Five Spice and a pinch of salt. Gently toss to coat the chicken.

Place a small pan on a low heat and add the vinegar, honey and soy sauce. Stir until honey has dissolved, squeeze in the juice of the lime and grate in the zest, add the Chillies, grate in the ginger and add the tomato puree. Simmer on a medium heat until thickened slightly, the sauce will thicken further when cooled.

Place the breadcrumbs into a shallow bowl and combine with the remaining 2 tbs Chinese Five Spice. In a separate bowl place the beaten eggs, remove chicken pieces from the bag and dip first in the egg wash and then coat in the spiced breadcrumbs.

Pour vegetable oil into a shallow sauce pan and heat oil to 180˚C (350˚F). Fry chicken for around 5-7 minutes, until golden all over and chicken is cooked through. Serve with the sauce for dipping.

Cooking tip

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